When you think of Greek food, images of sun-soaked coastlines, olive groves, and long shared meals often come to mind. Greek cuisine is rooted in simplicity, balance, and fresh ingredients — and this recipe for Irresistible Baked Greek Lentil Meatballs with Tzatziki captures that spirit beautifully, without relying on meat at all.

These lentil meatballs are hearty, protein-packed, and bursting with Mediterranean flavors like garlic, oregano, parsley, lemon zest, and olive oil. Baking them instead of frying keeps them lighter and healthier, while still delivering a crisp exterior and tender inside. Paired with cool, creamy homemade tzatziki, this dish is satisfying, wholesome, and endlessly versatile.

Whether you’re vegetarian, flexitarian, or simply looking to add more plant-based meals into your routine, this recipe is one you’ll come back to again and again.

Why Greek Lentil Meatballs Deserve a Spot on Your Table

Lentils have long been a staple in Mediterranean and Middle Eastern cooking, prized for their affordability, nutrition, and ability to absorb flavor. In Greece, lentils are commonly used in soups and stews, but transforming them into baked meatballs is a modern, creative twist that fits beautifully into traditional flavor profiles.

Unlike many vegetarian meatballs that rely heavily on cheese or processed substitutes, these lentil meatballs are built from whole, accessible ingredients. They’re filling without being heavy, flavorful without being overpowering, and comforting without feeling indulgent.

Ingredients

For the Greek Lentil Meatballs

Cooked brown or green lentils (well-drained)
Olive oil
Yellow onion, finely chopped
Garlic cloves, minced
Fresh parsley, finely chopped
Fresh dill or mint, optional
Lemon zest
Lemon juice
Breadcrumbs (regular or whole wheat)
Egg (or flax egg for vegan option)
Ground cumin
Dried oregano
Smoked paprika
Salt
Black pepper

For the Tzatziki Sauce

Greek yogurt (full-fat for best texture)
Cucumber, grated and drained
Garlic, finely grated
Fresh dill, chopped
Lemon juice
Olive oil
Salt

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, warm olive oil and sauté the chopped onion until soft and translucent. Add garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, mash the cooked lentils until mostly broken down but not completely smooth.
Add the sautéed onion and garlic to the lentils along with parsley, dill, lemon zest, lemon juice, breadcrumbs, egg, cumin, oregano, smoked paprika, salt, and black pepper.
Mix until the mixture holds together. If it feels too wet, add a little more breadcrumbs.
Scoop and roll the mixture into golf-ball-sized meatballs and place them evenly on the prepared baking sheet.
Lightly brush or spray the meatballs with olive oil.
Bake for 22–25 minutes, flipping halfway through, until golden brown and firm.
While the meatballs bake, prepare the tzatziki by combining Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, and salt in a bowl. Mix well and refrigerate until ready to serve.
Serve warm lentil meatballs with chilled tzatziki and your favorite sides.

Tips for Perfect Lentil Meatballs

Drain lentils thoroughly: Excess moisture can make the mixture too soft.
Don’t over-process: Texture matters — some lentil chunks give the best bite.
Rest before baking: Letting the mixture sit for 5 minutes helps it bind better.
Flip gently: Use a spatula to avoid breaking them mid-bake.

Variations and Customizations

Vegan: Replace the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water).
Gluten-Free: Use gluten-free breadcrumbs or oat flour.
Spicy: Add chili flakes or harissa paste.
Herby: Increase fresh herbs for a brighter flavor.

Serving Suggestions

These Greek lentil meatballs are incredibly versatile:

Stuff them into warm pita with lettuce and tomatoes
Serve over lemon rice or orzo
Add to a mezze platter with hummus and olives
Enjoy as a protein-packed appetizer

Cultural Note: Lentils in Mediterranean Cuisine

Lentils symbolize simplicity and nourishment in Greek food culture. Traditionally associated with humble, home-cooked meals, lentils are often served during fasting periods or as everyday comfort food. This modern lentil meatball recipe honors that heritage while offering a fresh, contemporary presentation.

Make-Ahead and Storage

Refrigerate cooked meatballs up to 4 days
Freeze uncooked or cooked meatballs for up to 2 months
Tzatziki keeps fresh for 3 days refrigerated

Final Thoughts

Irresistible Baked Greek Lentil Meatballs with Tzatziki prove that plant-based meals can be deeply satisfying, culturally rich, and crowd-pleasing. This recipe delivers everything you want from Mediterranean cooking: balance, brightness, and comfort — all in one bite.